The EASIEST Way to Make Japanese Sweets | Kinako Powder Recipe

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Hey guys! Today I thought I’d show you how to make some traditional Japanese sweets which we call WAGASHI in Japanese.

Today I’m going to show you how to make KINAKO powder - which is used in a lot of sweets and is made from roasted dried soy beans! It has a really warm and nutty flavor and can be used for a variety of different sweets!

I’ll also show you probably the most SIMPLE sweet you can make with Kinako - there’s only 2 ingredients!

00:00 Intro
00:44 A Word from our Sponsor!
01:36 Making Kinako Powder
04:45 Making Easy Kinako Sweets
08:22 Let’s Eat!
10:25 Get Sweets with Tokyo Treat and Sakuraco

Ingredients (serves 3):
Kinako Powder:
100g of Dried Soybeans

Kinako Sweets
30g of either honey, condensed milk OR brown sugar syrup

If you don’t buy kinako powder premade you can make it using dried soy beans, add 100g of soybeans to a frying pan and cook over a low heat for 30 minutes. Make sure none of the beans stack on top of each other and occasionally stir them around. (Don’t let them brown!)
Once you see all the beans begin to crack, set them aside and leave them to cool - you can leave them at room temp or chill them in the fridge
Once your beans are cooled, add them bit by bit into a grinder and grind them into a fine powder - you may need to run the powder again through a fine sieve and then grind any remaining large chunks one more time
To make the yori-kinako sweets you will need to choose your sweet liquid - either honey, brown sugar syrup or condensed milk are good choices. Whatever you choose you will want to microwave on high for about 15 seconds to make the liquid runny
Take 30g of your kinako powder and mix with your liquid of choice - mix well until your kinako is sticky and the texture of wet sand
(Make sure to keep some of your powder for later!)
Put this mixture in either plastic wrap or a ziplock bag and shape into a rectangle and until all the edges are smooth
Let that mixture sit in the fridge for 10-20 minutes
Once your mixture has sat and chilled, take it out and cut into smaller 2cm thick rectangles - you may want to wet your knife with water before you do this to prevent sticking
Take your now solid kinako rectangles and cover them in kinako powder, grab the ends and twist into a nice spiral shape
Serve with tea and enjoy!